Fresh Masala Sambar

Fresh Masala Sambar is a favorite speciality staple in South Indian cooking. In general Sambar is a highly nutritious wholesome food. It is made with lots of vegetable, Tamarind and Toor dhal. Since preparation of sambar is long, I am making a large quantity . 

Ingredients:

4 C. vegetables cut into chunks in any combination

(onions, bell pepper, green lima beans or 

green soy bean kernels, and carrots)

2 Big Tomato chopped

1 C. cooked toor dhal

2  T. tamarind paste or 

lemon-sized  piece of dry tamarind 

1 T. salt (adjust to your taste)

1/3 to 1/2 C. shredded coconut

3 T. oil
2 T. channa dhal
2 T. coriander seeds

9-12 dry red medium chilies
1 t. mustard seeds
1/2 t. turmeric powder
2 T. chopped cilantro

Method:

Dissolve the tamarind paste in 1/4 C. hot water (if dry tamarind is used, initially soak the tamarind in 1/4 C. very hot water for 15 minutes, then extract the juice.  Continue to add additional 1/4 to 1/2 C. of water and extract as much tamarind juice as possible: ultimately you should be able to extract about 1 1/4 C. of juice out of the dry tamarind. Filter and discard the pulp). 

Wash and cut the vegetables (onions, bell pepper and tomatoes in big chunks, carrots in round slices or one inch-sized sticks).

Heat a Dutch-oven over medium-high heat for one minute. Add 1 T. oil and channa dhal to the pan. Stir with a long handled spoon. After about 2 minutes the dhal will turn to very light brown; add the coriander seeds and chilies and continue to roast for one minute more. Transfer the roasted masalas to a small bowl, retaining as much oil as possible in the Dutch-oven. 

Add the remaining oil, vegetables, tomatoes, and salt to the Dutch-oven. Sauté for 3 minutes. Add the dissolved tamarind paste and 1 1/4 C. of water to the vegetables. (Or, if you are using the dry tamarind juice, add in all 1 1/2 C. of juice.) Cover and cook on medium-high for 10-15 minutes until vegetables are tender, stirring once or twice.

In a mini-blender,  grind  the roasted masalas with coconut and 1/4 C. water until fairly smooth (about 1-2 min.). 

Mash the cooked toor dhal with 1/3 C. water and pour over the cooking sambar. Turn the heat to low. Stir continually for 1-2 minutes (until sambar starts boiling). Combine the blended masala with the sambar (1/3 C. of water may be added in the masala if needed). 

Gently boil the sambar on simmer for one minute more, mixing thoroughly. Taste and adjust the salt if needed. 

In a very small pan, add 1 t. oil and pop the mustard seeds; use this as a garnish over the sambar along with chopped cilantro.. 

Note: Above ingredients will yield about 3 quarts of sambar, easily can be served for 8 to 10. This sambar keeps well in the refrigerator 4 to 5 days can also be frozen in smaller portion for later use. If you want smaller quantity of sambar, given ingredients can be cut down proportionality. Sambar can be serve with steamed rice, Idli, dosa.